PREP TIME: 5min COOK TIME: 25min
Serves 4
Ingredients
![Ingredients](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Ing-1028x768.jpg)
1 tbsp vegetable oil
2 cloves garlic, minced
1 (16-ounce) bag frozen Asian style vegetables
1/2 cup prepared peanut sauce
2 cups cooked rice, for serving
1/4 cup chopped peanuts for garnish, optional
Step 1
![Step 1 Stir-Fried Chicken and Peanut Sauce Step 1](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_1-1028x768.jpg)
Bake
Bake chicken according to package directions. Remove chicken from oven and set aside to cool. Once cooled, cut chicken into 1 inch chunks.
![Step 1 Stir-Fried Chicken and Peanut Sauce Step 1](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_1-1028x768.jpg)
![Step 2 Stir-Fried Chicken and Peanut Sauce Step 2](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_2-1028x768.jpg)
Step 2
![Step 2 Stir-Fried Chicken and Peanut Sauce Step 2](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_2-1028x768.jpg)
Stir-Fry
Heat vegetable oil in a large wok or skillet over high heat. Add garlic and stir-fry for 30 seconds. Add Asian-style vegetables and stir-fry for 3 to 4 minutes until vegetables are cooked but still tender. Add peanut sauce and toss until heated through, about 1 to 2 minutes.
Step 3
![Step 3 Stir-Fried Chicken and Peanut Sauce Step 3](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_3-1028x768.jpg)
Add
Add cooked chicken chunks to wok and toss to combine.
![Step 3 Stir-Fried Chicken and Peanut Sauce Step 3](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_3-1028x768.jpg)
![Step 4 Stir-Fried Chicken and Peanut Sauce Step 4](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_4-1028x768.jpg)
Step 4
![Step 4 Stir-Fried Chicken and Peanut Sauce Step 4](/recipe-images/Stir_Fried_Chicken_Peanut_Sauce_Step_4-1028x768.jpg)
Serve
Divide the rice between 4 plates. Top with Stir-Fried Chicken and Peanut Sauce. Garnish with chopped peanut, if desired.
TIP
TIP: Substitute the 2 cloves of garlic for 1 tablespoon of prepared minced garlic